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Gingerbread Hearts


Ingredients: Gingerbread Gingerbread Hearts

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  400g honey
250g sugar
100g butter
2 eggs
a pinch of salt
30g candied lemon peel
30g candied orange peel
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1100g flour
2 packs baking soda
1/2 a cup of currant jam
200g bitter chocolate
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Heat the butter, honey sugar and the cocoa gently while stirring in a pot. Let cool for a few minutes. Mix baking soda with flour.
Mix the eggs with the salt. Fold the candied fruits, egg mixture, cinnamon and cloves and the flour into the honey. Beat the mixture until you have a smooth dough. Preheat the oven to 220°C. Roll out the dough 2 cm thick. Cut hearts with a cookie cutter and place them on a lined baking tray. Bake for 15 min. Cover one heart while it is still warm with the currunt jam and place another on top of it. Melt the chocolate. Dip each pair of hearts in the chocolate and let them cool on a cooling rack.

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Gingerbread Gingerbread Hearts Honig:450 g
Zucker:250 g
Butter:100 g
Ei:2 stk
Salz:0.5 g
Zitronat:30 g
Orangeat:30 g
Zimt:1 g
Gewürznelken:0.5 g
Mehl:1100 g
Backpulver:30 g
Johannisbeergelee:150 g
zartbitter Schokolade:200 g
2018-22-02 Leckeres Gingerbread Hearts 5.00 1 Serving size: 1 Keks Fat per serving: n/a